Red Bean Steamed Buns (from Spirited Away)

1. Mix together all purpose flour and cake flour with yeast, sugar, oil, salt, and milk until a dough forms.
2. Let the dough rest for 5 mins covered, then knead for 10 mins. At the end, you should be able to press the dough and have the imprint bounce back.
3. Cover the dough again while you portion out the red bean paste.
4. Divide the red bean paste into 12 1.5 tbsps and roll into ball shapes. Place in the fridge to firm up while you deal with the dough.
5. Roll the dough into a long log first, then cut in half, then cut the halves into halves until you have 12 equal sized pieces.
6. Flatten the dough balls slightly, then place a bean paste filling in the middle and wrap with the dough.
7. Place the wrapped buns seam side down under a towel and let rest for about 1.5 hours or until the buns have doubled by 50%.
8. Bring water to a boil in a wide pot, then place steamer basket on top.
9. Line the bottoms of the buns with parchment paper, then place in steamer basket.
10. Lower the heat to medium, then steam the buns for 13-15 mins.
11. Once time is up, turn heat off but don't lift the lid right away. Wait for another 2 mins to let the temp gradually decrease.
12. When you do lift the lid, make sure to do it quickly so the water doesn't drop onto the buns. If it does, it affects the shiny look of the buns and makes them soggy.
13. Enjoy as is or store in the fridge for up to 5 days. Reheat by steaming or wrapping in a wet paper towel and microwaving for 1 min.